Cocoa Gingersnap Cookie Bar

Keeping molasses in your body all season long.

2 cups flour 

2 tsp baking soda 

½ tsp salt 

1 tsp ginger

1 ½ tsp cinnamon 

½ tsp cloves 

¼ cup dark cocoa powder

1 cup sugar 

2 cups dark chocolate chunks

½ cup chopped candied ginger 

2 egg yolks 

½ cup molasses 

1 ½ sticks butter (softened) 

Mix together all of the dry from the flour through the candied ginger. Add in the wet and use your hands to form into a dough. It’ll be sticky. Press into a greased 9x13 pan and bake 40-50 minutes, until the edges are browned and the middle rises. Enjoy!